The Best Key Lime Pie Recipe

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The Best Key Lime Pie Recipe

Creamy, zesty, and perfectly sweet – this Key Lime Pie is a classic dessert that never fails to impress. With a buttery graham cracker crust and a luscious lime filling, it’s an easy make-ahead treat perfect for summer or any time you’re craving something fresh and tangy.

 Recipe Highlights

  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 32 minutes
  • Servings: 8 slices
  • Difficulty: Easy
  • Course: Dessert
  • Cuisine: American

 Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons butter, melted

For the Filling:

  • 2 cans (14 oz each) sweetened condensed milk
  • ¾ cup key lime juice (freshly squeezed or bottled)
  • ½ cup sour cream
  • 1 ½ teaspoons key lime zest

Optional Topping:

  • Fresh whipped cream
  • Lime slices or zest for garnish

Instructions

1. Prepare the Crust:

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and sides of a deep 9-inch pie dish. Use the bottom of a glass or measuring cup to help press it evenly.
  4. Bake the crust for 7 minutes. Remove from the oven and let it cool while you make the filling.

2. Make the Filling:

  1. In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, sour cream, and lime zest until smooth and creamy.
  2. Pour the filling into the cooled crust and smooth out the top with a spatula.

3. Bake and Chill:

  1. Return the pie to the oven and bake for 10 minutes, just until the filling is set but still slightly jiggly in the center.
  2. Let the pie cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.

4. Serve:

  • Top with freshly whipped cream and garnish with lime slices or zest before serving.

 Tips for Success

  • Fresh Juice vs. Bottled: Fresh key lime juice gives the best flavor, but bottled works in a pinch.
  • Key Limes vs. Regular Limes: If you can’t find key limes, use a mix of lime and lemon juice (50/50) to mimic the flavor.
  • Don’t skip the chill time: It helps the pie set properly and makes slicing easier.
  • Crust tip: Make your own crust for the best flavor and texture—it’s worth the extra 5 minutes!

 Storage

  • Refrigerator: Store the pie covered in the fridge for up to 4 days.
  • Freezer: You can freeze the baked pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight before serving.

 Nutrition (per slice)

  • Calories: 533
  • Carbohydrates: 77g
  • Protein: 9g
  • Fat: 20g
  • Saturated Fat: 13g
  • Sugar: 67g
    Note: Nutrition info is approximate and may vary based on ingredients used.

 

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